Crunchy Brussels Sprout Salad with Creamy Mustard Dressing

Most raw Brussels sprout salads I've made over the years were a little bit of a chore to eat. The sprouts were chewy, the dressing slid right off, and by the second bite I was looking for something to dunk them in. This one works differently, and the trick is in the knife work. Shred the sprouts as thin as you can manage, because thin strips soften just enough in the dressing to be pleasant without losing their snap. Thick wedges stay tough no matter how long they sit.

A little fact worth knowing: Brussels sprouts belong to the same family as cabbage, kale and broccoli, and they are much sweeter when they are raw and fresh than most people expect. Their bitterness comes mostly from how they are cooked. Shredded raw and tossed in something creamy and tangy, they taste bright and nutty instead. That is why the honey and Dijon in the dressing feel so right here. The sweetness rounds off any sharpness, and the mustard keeps it from tasting flat.

The dressing is the part I'd guard. Whisk it in the big bowl first, with the garlic, vinegar and seasonings, and let it sit for a few minutes before anything else goes in. The garlic mellows and the dried basil wakes up. Then the sprouts go straight into it, which means they start picking up flavor while you work on everything else. The artichoke hearts are a good partner here. They are tender and a bit briny, and a rough chop keeps them from turning into mush.

For storage, this salad keeps better than most. The sprouts and romaine hold their crunch for a day or two in a sealed container, though the avocado is best added just before serving, since it browns. If you have leftovers, I like to pack the dressed greens separately from the avocado and toss in a few pieces each time I eat it. The flax seeds should go on at the last moment too, so they stay crisp and nutty.

As for what to serve it with, this salad is hearty enough to be a main course on a lazy evening. Something with a bit of warmth on the side balances it well. A simple grilled piece of fish is lovely, and so are grilled chicken or a turkey patty. If you want a lighter lunch, pair it with a bowl of soup. You could also serve it alongside a plate of Herbed White Fish Parcels with Roasted Cauliflower and Broccoli for a meal that feels full without being heavy. For a sandwich-style lunch, the Strawberry Chicken Salad Pita Pockets make a nice companion, and the Golden Onion and Artichoke Bean Dip is a fun thing to set out next to it at a potluck, since the artichoke flavor echoes the salad.

This is one of those recipes I make when I want something green and crunchy that still feels like a proper meal. Give the sprouts a good long shred, don't rush the dressing, and it will keep you happy all week.